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Parmigiano Reggiano cheese

Parma - PR

History: Parmigiano-Reggiano has been a great cheese for at least eight centuries, having today the same appearance and the same extraordinary fragrance and being made in the same way, in the same places, with the same expert ritual gestures.

Historical evidence shows Parmigiano-Reggiano cheese  has remained unchanged since 13th century. This means that the dairy activity in the production region has very old origins, since it can be reasonably assumed that the unique features of the product had already been reached long before then.

Production techniques: Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed. It is made from raw cow's milk, collected immediately after milking and partly skimmed by gravity. Cows have to be fed only on grass or hay. Concentrated feeds have to be prepared with a list of specific ingredients. Only natural whey culture is permitted as starter, together with calf rennet. The only additive permitted is salt. Ageing lasts on average two years.

How to discover the Parmigiano-Reggiano: visitors interested in discovering production techniques closely, can arrange guided tours of the cheese factories with the Parmigiano Reggiano Consortium.

As an alternative, the Road of Ham and wines, crossing the hills sourrounding Parma, will lead the visitors to the land of ham and other typical parmesan products, such as Parmigiano-Reggiano, Wines of the Hills of Parma, Truffle of Fragno and Salame of Felino giving a chance to taste them in local restaurants.
A Museum of Parmigiano Reggiano, hosted in an old 18th century dairy,  has rececently opened in Soragna.

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